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Hazelnut Crusted Scallops

Recipe Details

  • Recipe Makes: 2 generous servings
  • Approximate Prep and Cook Time: 30-40 minutes
  • Suggested Pairing: Sauvignon Blanc
Cook to an internal temperature of 125-130°F.
  • 5 tbsp butter, divided
  • 1/2 cup dry white wine
  • 1/4 cup heavy whipping cream
  • 1 tsp fresh thyme
  • 1/4  tsp salt
  • 1/4 tsp freshly ground black pepper
  • Pinch of grated or ground nutmeg
  • 1 lb sea or bay scallops, drained
  • 1/4 cup panko (Japanese breadcrumbs)
  • 1/4 cup finely chopped hazelnuts
  • Hot cooked pasta
  • Garnish: fresh thyme sprigs
  1. Pre-heat oven to 375°F.
  2. Melt 4 tbsp butter in a cast-iron or ovenproof skillet. Stir wine and next 5 ingredients. Add scallops, turning to coat. Remove from heat.
  3. Melt remaining 1 tbsp butter in a small bowl in the microwave, and stir in panko and nuts. Sprinkle mixture over scallops. Bake at 375°F for 10 to 12 minutes or until bubbly and golden brown. Serve with hot cooked pasta. Garnish, if desired.